Warm Spiced Butternut Squash, Quinoa, and Pomegranate Salad
→ 1 small butternut squash (about 900g whole, before peeling)
→ 2 tbsp olive oil
→ 2-3 garlic cloves, peeled and chopped
→ 1 inch piece of fresh ginger, peeled and roughly chopped
→ pinch salt
→ 2 tsp curry powder
→ 1/2 tsp cinnamon
→ 1/4 tsp garam masala
→ 1/8 tsp ground cardamom
→ pinch of ground cumin
→ 3 tbs maple syrup
→ pinch of ground turmeric
→ 4 tbsp toasted, flaked almonds
→ a handful, fresh corriander leaves
→ 1 tbsp balsamic vinegar
→ seeds of 1 small pomegranate
- Peel and remove the seeds from the butternut squash. Cut the pumpkin into small cubes and place on a lined baking tray. In a small bowl or glass mix together the oil, garlic, ginger and all the spices and the maple syrup. Mix until well combined then pour over the butternut squash. Pour over the marinade over the squash and roast for about 45 minutes at 175C (345F), turning the squash half way through cooking so that it doesnt burn.
2. As the butternut squash is roasting, prepare your quinoa by cooking it in the suggested amount of water with a pinch of salt. This should take about 15 minutes over a medium flame. Once done, drain away the excess water and set aside.
3. Wash and chop the coriander.
4. Once the butternut squash is ready, remove them from the oven, let cool for 5-10 minutes. Next, combine the squash with the quinoa, coriander, nuts and seeds, pomegranates and balsamic vinegar. Enjoy!
Closet and Botts, Lewes
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